Susmita's Shahi Paneer

    Susmita's Shahi Paneer

    (45)
    35min


    43 people made this

    About this recipe: When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.

    Washington, United States

    Ingredients
    Serves: 4 

    • 2 tablespoons cooking oil
    • 1 large onion, thinly sliced
    • 4 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon Kashmiri red chilli powder
    • 4 tomatoes, pureed
    • 225g paneer, cubed
    • 60ml water
    • 1 teaspoon caster sugar
    • 1 pinch salt to taste
    • 60ml cream
    • 2 tablespoons chopped fresh coriander

    Directions
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a large frying pan over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric and chilli powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
    2. Pour the pureed tomatoes into the pan; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with fresh coriander to serve.
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    Reviews and Ratings
    Global ratings:
    (45)

    Reviews in English (32)

    by
    30

    Delicious, easy, I'll make it again!  -  07 Feb 2011  (Review from Allrecipes US | Canada)

    by
    22

    This was delicious! Very east to make (homemade paneer is easy to make, too!). The only thing keeping it from being 5 stars is that the spice level here is very very mild. I would at least double the amount of spices used here to give it more of an Indian flavor. Nonetheless, it was delicious!  -  19 Feb 2011  (Review from Allrecipes US | Canada)

    by
    21

    This was good, I definitely ate all of it within a two day span. I did give some to a friend and sister, and they LOVED IT. I made some modifications: I used a can of crushed tomatoes instead of the fresh pureed, which I found made it too tomato-y. I added more cream to balance out the thick tomatoes, and didn't have to adjust the spice balance. It was perfect. Since I didn't want to eat too much fattening dairy, I used chickpeas instead of paneer, and it was just as delicious. Will use this recipe again, only I will follow the exact directions with the tomatoes! Or...use only half a can of crushed rather than the whole darn thing at once.  -  18 Jul 2010  (Review from Allrecipes US | Canada)

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